Essentials for a conscious pastry
Nutritious, light, and tasty recipes
LIVE THE EXPERIENCE
The pastry the future is already here: recipes with ingredients that "add" rather than "subtract." Delve into healthier, pastry conscious pastry and discover...
- Ingredients with a good nutritional profile.
- Recipes suitable for the most common food intolerances.
- Modern, flavorful creations to implement in any pastry business.
Key features
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Dates available in Spanish April 20-22, 2026; April 19-21, 2027. -
Dates available in English Please email us at info@jordibordas.com if you are interested in this course in English.
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Duration and schedule The in-person part of the course lasts 24 hours, spread over three training days, from 8:00 a.m. to 5:00 p.m. with lunch breaks + online content. -
Hybrid mode On-site and online experience. -
Location Calle Pintor Fortuny, 16, 08840 Viladecans. ( pastry Bordas pastry School). -
Places 12 participants to ensure training quality. -
Format We combine theoretical explanations with practical examples. -
Trainers Learn with Jordi Bordas and Pamela Jiménez. -
Includes Breakfast, lunch, recipe booklet, and product tasting. -
Qualification Training certificate issued by the Jordi Bordas School. -
Price €380 pre-registration + €820
Aimed at
This course is for you if you’re passionate about the sweet world, you work or would like to work in a pastry business, café or hotel, or you dedicate yourself to the research and development of the alimentation sector and…
- You want to learn all about the ingredients that guide the future of pastry.
- You want to know what impact each ingredient has on our health in order to choose consciously.
- You want to learn how to elaborate healthier pastry recipes.
- You want to learn new pastry techniques to obtain modern and delicate finishing touches.
- You want to live a unique pastry immersive experience.
Course content
This course is both on-site and online. In the online, we discuss our philosophy, the fascinating world of nutrition, the ingredients we use to create healthier pastry, such as fibers, and the texture creation techniques. What's more, you'll be able to put everything you learn into practice through 3 pastry elaborations explained and included in the online part.
In the in-person part, you will learn how to make a collection of nine pastry creations that comply with our philosophy: pastry , lighter, and tastierpastry . Through this collection, you will discover new technical ingredients that allow us to create healthier recipes without sacrificing stability or texture.
In addition, you will also sample eight sweet recipes during the course breakfast buffet, and you will find the complete recipes in the dossier that will be provided to you.
A brief introduction in which we will explain the importance of aligning pastry with a healthier lifestyle and in tune with customers’ needs. Practical examples will show us that a more nutritious and conscious pastry is possible.
We will review the four basic techniques for creating textures that we always use and discuss the most commonly used technical ingredients in our pastry.
Gluten-free and lactose-free Peanut Passion Cake. It consists of a peanut cake shake, a peanut and 40% ChocoCoco coating, a passion fruit jelly, caramelized peanuts, and lime zest.
Gluten free Choc 'n' Raspberry. It is composed of an almond and milk chocolate bath, an almond and vanilla cake batter, a gelled raspberry compote, a 43% milk chocolate and vanilla creamy, and a 43% milk chocolate mousse.
Gluten-free and lactose-free Lemon Pie. It consists of an almond sablée, a lemon creamy and meringue.
- gluten free | lactose free
This elaboration is full of colour and nuances - super creamy and refreshing. In its base we find a pistachio and lime crunchy, followed by a very light mango mousse that envelops a sponge cake and creamy interior, both made with pistachio and a touch of lime. We top it all off with a mango and passionfruit creamy.
- gluten free
Super fresh, slightly sour and subtly sweet - that's how we'd describe our Grecia entremets. We've paired the best Greek yogurt with different blueberry textures: a glaze, a mouse, and a compote. This all falls upon a base of noisette butter crunchy.
- gluten free | lactose free
This entremets is designed for lovers of intense dark chocolate. Given that we work with a water base, we find it has a clean, defined cacao flavor throughout all its textures, allowing the consumer to enjoy all of its nuances and aromas. It's made up of a crunchy, a sponge cake, a creamy, a mouse, and a velvet cacao finish.
- gluten free
Another of our versions of "Tiramisu" in cake form. The creaminess of the mascarpone combined with the silky textures of the almonds and the intense cocoa flavor make it our favorite.
- gluten free | vegan
This tart reminds us of the smooth sweetness of the classic Bourdaloue, but is completely reinvented so as to offer a clean and light tasting experience. On a base of almond and cacao sablé, we find an almond frangipane cream followed by candied pear, a creamy, and a smooth chocolate mousse.
- gluten free | sugar free | vegan
Matcha lovers! This tea is the main ingredient of this creamy, crunchy elaboration. Our objective is to opt for the natural flavors and colors of the ingredients by means of a creamy and a sablé. A pleasure for the senses!
- gluten-free | lactose-free | vegan
Coffee and cacao in its truest expression, yet another favored signature flavor pairing. We use two ingredients which are very similar in terms of intensity and combine them with different textures such as a sponge cake, a creamy, and a mousse. The intense notes of chocolate and light touches of coffee create a classic full of fragrance.
- gluten-free | vegan
Citrus fruits make every dessert unique. The slightly tart and refreshing sensation of calamansi combined with the creaminess of the hazelnut filling creates a contrast of flavors that takes this dessert from pleasant to simply spectacular.
The dossier includes eight recipes from the breakfast buffet that you will enjoy during the training: olive oil muffins, banana bread, pistachio and raspberry cookies, peanut and passion fruit cookies, gianduja and hazelnut cookies, chocolate and hazelnut brownies, carrot cake, and chai cake.
Course schedule
This is a timetable of the course’s day itinerary. Please note that it may vary slightly, depending on the needs of the group or the ingredients available at the time of the course.
Before the start of the face-to-face part, you must view the online content that you will receive 30 days in advance.
Registration
Your registration includes:
- Training Certificate
- Recipe booklet with 55 recipes
- Breakfast and meals
- Tasting of dishes
Course price:
- Initial payment of €380 to reserve your place
- Remaining payment of €820 to be paid 30 days before the start of the course
Frequently asked questions
ABOUT THE COURSE
The course lasts 24 hours, spread over 3 days of classroom training, plus the time spent on online content.
The hours are from 8:00 a.m. to 5:00 p.m. with breaks for lunch and dinner.
It is not necessary for you to have previous experience or knowledge, although it is important that you are eager to learn!
This course is ideal for those who are just starting out in the world of pastry, but it is also suitable for professionals who wish to improve and reinvent themselves in the industry by acquiring valuable new knowledge and skills.
It is a hybrid course. The three days of the course are face-to-face, but you will be given access to all the theoretical content + three assignments 15 days before the start of the course. It is important to review this content before starting the face-to-face course in order to fully understand the concepts and keep up with the coursework. You will have access to the online content for 24 months.
Basic ingredients such as chocolate coatings, nuts, fruits, and fruit purees will be used, as well as technical ingredients such as fibers (pectins, citrus fiber, chicory fiber, etc.) and other texturizers. In all cases, accessible ingredients or alternatives will be provided for all people and countries.
Comfortable work clothes, such as a kitchen jacket. No specific pants or shoes are required.
Of course! Spots are limited so that we can guarantee an immersive and close experience with our team.
Yes, breakfast and lunch on all days of the course are included.
A few days prior to the start of the course, we will ask you about your food allergies or intolerances in order to adapt the menus.
The course is held at the Jordi Bordas pastry school, located in Viladecans (Barcelona). Pintor Fortuny Street, 16.
You can come to Viladecans by train, bus, or taxi, depending on where you come from or where you stay. In any case, we will inform you in detail how to get here during the days prior to the course.
There are several hotels and tourist apartments in Viladecans and its surroundings. If you have any doubt, we will be pleased to help you choose.
ABOUT THE REGISTRATION
Payment is made in two installments. The first payment is for the pre-registration, and it is done immediately to reserve your spot on the course. (Remember that spots are limited). The second installment will be paid 15 days before the start of the course.
The price includes the course, breakfast, lunch, recipe booklet, apron, and product tasting.
You have 15 days to cancel your registration, as long as there is at least one month left before the start of the course.
If the course gets canceled for our school’s reasons, such as some type of indisposition or illness of the instructors, or because the minimum number of participants is not reached, the school returns the amount paid for the price of the course. In any case, we recommend contracting cancellation insurance for flights and/or accommodation, since under no circumstances will the school be responsible for these expenses.
If you have any problem while enrolling, you can contact us to find the best solution by sending an email to info@jordibordas.com or by calling +34 93 611 20 70.
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